Seasoned Grilled Lamb Chops

cuisine American
difficulty Simple
season Year Round
serves 4


12 lamb loin chops Kosher salt and freshly ground black pepper 16 sprigs lemon thyme Olive oil Zest of one lemon Aged balsamic vinegar Maldon Sea Salt Flakes


  1. Preheat grill to highest temperature.
  2. Generously salt and pepper each chop.
  3. Put lamb chops on a rimmed baking sheet and generously brush the chops on both sides with olive oil.
  4. Pull the thyme leaves off 12 sprigs and rub on the chops. Then rub on the lemon zest.
  5. Let lamb sit for thirty minutes until chops come to room temperature.
  6. Lower the grill temperature to low. Place chops on the grill and close the hood. The grill will be hot enough to sear the outside, but not overcook the lamb, or turn the meat black.
  7. Cook to desired doneness,  about 2-3 minutes for medium rare. Remove chops and place them on a serving platter. Drizzle judiciously with aged balsamic vinegar. Just a touch is enough to bring out the succulent earthy nature of the lamb.